APPLE COOKIES RECIPES

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APPLE RECIPES - BBC GOOD FOOD



Apple recipes - BBC Good Food image

Use apples to give your bakes caramel sweetness and a moist texture. They're a classic match with pork, too, and add freshness and crunch to salads.

Provided by Good Food team

Number Of Ingredients 1

APPLE SPONGE PUDDING | FRUIT RECIPES | JAMIE MAGAZINE RECIP…



Apple sponge pudding | Fruit recipes | Jamie magazine recip… image

Perfect with ice cream or custard, this traditional pud made with stewed apples and a sponge top is super-comforting. Enjoy!

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 8

unsalted butter for greasing
6 eating apples
100 g sugar
2 large free-range eggs
1 teaspoon vanilla extract
60 g self-raising flour
½ teaspoon mixed spice
icing sugar for dusting

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
    2. Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
    3. Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
    4. Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
    5. Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
    6. Dust with icing sugar before serving. Delicious served hot with ice cream or custard.

Nutrition Facts : Calories 273 calories, FatContent 3.6 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 58.9 g carbohydrate, SugarContent 47.7 g sugar, SodiumContent 0.3 g salt, FiberContent 3.7 g fibre

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    9. Preheat the oven to 180°C/350°F/gas 4.
    10. Meanwhile, prepare the filling. Peel, core and roughly chop the apples and place into a large saucepan with the butter, sugar, allspice and 200ml of water.
    11. Simmer on a medium heat for 8 to 10 minutes, or until soft, then carefully tip the apples into a colander set over a bowl to catch the juices and leave to stand for 5 minutes.
    12. Tip the strained liquid back into the pan and simmer over a medium heat for 5 to 10 minutes, or until reduced by half and syrupy. Remove from the heat and leave to cool.
    13. Pour the cooled syrup over the apples, then fold through the blackberries.
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    21. Cut out the leaves for your flowers (I used leaf cutters in two sizes).
    22. Take a small piece of pastry and roll it with your fingers to make one long stem. Gently drape it over your lattice, curling it where you like. Repeat to make another stem.
    23. Dot your roses and leaves around the stems, then roll the remaining pastry into pea-sized buds and dot over the lid.
    24. Put the lid in the fridge for 30 minutes or freeze for 5 minutes, until really firm.
    25. Fill the pie with the cooled apple filling.
    26. Carefully peel off the baking paper and slide the lid onto the pie. Press down on the edges of the pie dish to trim the excess and create a neat lid.
    27. Brush with a little more egg to glaze, then sprinkle with soft brown sugar and bake for 40 to 45 minutes, or until golden.
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